STORE SPACES

Warwick, N.Y. Price Chopper earns GreenChill award

BY CSA STAFF

Schenectady, N.Y. The Price Chopper Supermarket located in Warwick, N.Y., has been awarded the Environmental Protection Agency’s GreenChill ‘Silver-Level Certification’ award for streamlining/reducing the use of refrigerants in its continuing efforts of environmental stewardship.

“As part of our overall environmental strategy, we have made a commitment to reduce refrigerant emissions that in turn reduce greenhouse gases,” said Bill Sweet, Price Chopper’s VP, engineering and construction, Price Chopper, which operates more than 100 supermarkets and is owned and operated by the Golub Corp.

GreenChill is a voluntary program designed to reduce the use of ozone-depleting refrigerants in grocery stores across the county. The GreenChill Store Certification Awards Program recognizes retail stores that achieve at least a 50% reduction in refrigerant charge and a 75% reduction in refrigerant emissions.

In 2009, the Price Chopper Supermarket located in Colonie, N.Y., was awarded the EPA’s GreenChill ‘Best of the Best – Best GreenChill Certified Store – 2008-2009,’  the highest level of GreenChill gold-level certification ever achieved by a supermarket retailer.

The store uses the most environmentally friendly refrigeration system; it runs on just 282 pounds of refrigerant in total (just ? pound of refrigerant per 1000 BTUs per hour) and its refrigerant leak rate is predicted to be less than 1% throughout the life of the equipment.

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STORE SPACES

Reduced energy use key to Best Buy’s sustainability efforts

BY CSA STAFF

New York Best Buy reduced greenhouse gas emissions in its U.S. store operations by 14.8% in fiscal 2010, compared with its 2005 baseline, according to the company’s 2010 Sustainability Report. In total, the chain said it had reduced carbon emissions by 162,155 metric tonnes below its 2005 baseline. Its original goal was an 8% reduction in carbon intensity per square foot by 2012.

A key factor driving emissions trends is energy use, which Best Buy  managed to hold steady despite increasing its retail square footage by 5%. The chain increased its use of virtual servers, allowing the number of physical servers it uses to remain almost flat despite an increase in stores and locations. The retailer is also working with Xcel Energy to test the effects of increasing the temperature of its data rooms in order to further reduce energy use.

Best Buy said it also plans to invest in a centralized, ultrasonic humidification system, which it said with both save energy and provide a return on investment within a year.  The company will also focus on reducing fleet fuel use, tighter operational controls, reduced plug loads, and carbon offsets or renewable energy credits.

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Burger King wins Energy Efficiency Excellence Award

BY CSA STAFF

Miami Burger King Corp. was awarded the 2010 Energy Efficiency Excellence Award in the “Restaurant Chain” category by Southern California Gas Co. (SoCal Gas Co.).

The award recognized BKC as an industry leader for its innovation and commitment to develop energy-efficient kitchen equipment. Among the company’s innovations is the Duke Flexible Batch Broiler, which reduces energy costs.

“Our new revolutionary broiler not only reduces operational and energy costs but it expands cooking flexibility and facilitates a broader menu selection for our restaurants,” said John Reckert, senior VP, global operations research and development for BKC.

Eighty Burger King locations across Southern California have installed the energy-efficient broilers, which amounted to an estimated savings of $41,300 per year in natural gas costs. Additionally, gas consumption and related costs have been reduced by 52% compared with previous broilers, while the consumption and cost of electricity has been reduced by 90%.

All Burger King restaurants in North America have installed the new broiler and the broiler’s rollout to international markets is expected to be completed over the course of 2012.

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